Food

Street food evolves to meet changing tastes

Restaurants are bringing street food indoors with a growing variety of flavors and global cuisines. They're following consumer demands for more authenticity and adventure.

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For Snarf's Sandwiches founder Jimmy 'Snarf' Seidel, the hard work pays off

Seidel loaded his car 30 years ago and moved to Colorado with a dream for a restaurant and not much else. Today, Snarf’s is the industry’s fastest-growing sandwich concept.

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The labor situation is better, but for how long?

The Bottom Line: The supply of workers is strong enough that restaurant chains can expand hours and go on hiring sprees. But limits on immigration could stop that.

Financing

Focus on dine-in customers, even as more opt for takeout

The Bottom Line: Data from Technomic shows that dine-in service builds equity with customers. So restaurant chains should not ignore it, even if most business walks out the door.